Turn your leftover pumpkin soup into your kid’s school lunch and dinner the next night. That gives you two dinners and a lunchbox from one meal.
Leftovers to Lunchbox: Pumpkin Soup
It is so easy to make a big batch of pumpkin soup and as much as I love a bowl with fresh, crusty bread, by day two or three I am a little bored with it. These recipes are a great way to keep eating your pumpkin soup but changing it up a bit.
When you buy your ingredients for your soup, make sure you grab everything you need for all three of these recipes then you have three meals all sorted.
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Dinner: Classic Pumpkin Soup
A comforting Classic Pumpkin Soup made with just 4 ingredients and ready in 20 minutes!
Click here for my Classic Pumpkin Soup Recipe.
2. Lunchbox: Gluten Free Pumpkin Buckwheat Pancakes
These light and fluffy Gluten Free Pumpkin Buckwheat Pancakes are easy to make and nut free. Perfect for weekend breakfasts or school lunchboxes!
Click here for my Gluten Free Pumpkin Buckwheat Pancakes recipe.
3. Leftovers: Pan Fried Gnocchi with Prosciutto + Creamy Pumpkin Sauce
Pan Fried Gnocchi with Prosciutto and Creamy Pumpkin Sauce made with leftovers from my Classic Pumpkin Soup. You can have dinner on the table in minutes!
This has to be one of the quickest dinners I have ever served. Admittedly the gnocchi was pre made and the sauce is mostly leftover pumpkin soup. If you multi task and have all ingredients measured out at the beginning, you could almost have dinner on the table in 5 minutes! That’s crazy!
Click here for my Pan Fried Gnocchi with Prosciutto and Creamy Pumpkin Sauce recipe.